Best Sunset Soup Recipes

SUNSET SOUP

Sunset Soup image

Hearty and healthy root vegetable soup.

Provided by Nixx

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

1 butternut squash - peeled, seeded, and chopped
3 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 green apple - cored, peeled, and chopped
½ onion, chopped
¼ cup olive oil
2 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 24.1 g, Fat 4.8 g, Fiber 4.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 117.1 mg, Sugar 6.5 g

SUNSET TOMATO SOUP

Sunset Tomato Soup image

"The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots," writes Emily Beebe from Stoughton, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium carrots, sliced
1 medium onion, chopped
1 tablespoon olive oil
3 to 4 large yellow tomatoes, peeled and coarsely chopped
4 plum tomatoes, peeled and coarsely chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed

Steps:

In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges